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Cooking + Entertaining

Pan bagnat: the recipe for the stuffed sandwich typical of Nice cuisine

Pan bagnat: the recipe for the stuffed sandwich typical of Nice cuisine


Canned drained tuna

Extra virgin olive oil

He wet pan it’s a sandwich rich and indulgent, typical of Nice and also known as the niçoise sandwich. The origin of the name comes from banhat saucepan, i.e. “wet bread”, to refer to the fact that the bread is soaked in the filling. This is a stuffed bun, made with a round bread and crispy, characteristic of the region, stuffed with tuna in oil, tomatoes, anchovies, boiled eggs and other poor ingredients, typical of Nice cuisine. Once the pan bagnat has been prepared to reuse the stale breadwhereas today it has become a traditional street food, a symbol of the French city.

It is generally appreciated in real estatemaybe by the sea, but doing it at home is just as important Easy: after having cut the sandwich and rubbing its inside with garlic, it is stuffed with the typical Niçoise salad, to which you can add olives, arugula, basil, artichokes and wine vinegar.

Find out how to prepare it by following the step-by-step procedure and tips. Also try the niçoise rice salad and the ratatouille.

How to prepare pan bagnat

Cook the eggs: dip them in cold water, bring to a boil and cook for about 9 minutes 1. Then pass them under running cold water and peel them.

Wash the cucumbers well and thinly slice them lengthwise using a mandoline 2or if you prefer, in slices.

Wash and dry the tomatoes, then cut them into slices 3.

Collect the tuna in a strainer and let it lose its oil 4.

Wash and dry the yellow pepper, then cut it into not too thin slices 5.

Finally, also chop the onion and gradually collect the vegetables in a bowl, adding a few chopped basil leaves 6.

Also add the well drained tuna and mix seven, then season with salt, pepper, extra virgin olive oil and vinegar. Also add the anchovies and a few lettuce leaves.

Cut the buns in half and rub the inside with the garlic 8then stuff the buns with the salad, also alternating with the sliced ​​hard-boiled eggs.

Before serving the pan bagnat, let it rest for at least half an hour wrapped in plastic wrap so that it soaks up the sauce. 9. Served.


You can replace the classic Niçoise bread with a slipper: the result will always be excellent.

Regarding the stuffeda, you can also add a handful of capers or soft, creamy cheese, to make your pan bagnat even richer and more flavorful.

Leave the pan bagnat in the fridge, wrapped in cling film, for at least an hour: this way the bread is it will soak well with seasoning.


You can store the pan bagnat in the fridge, wrapped in cling film, until 12 ore.

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